New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1887-08-10
HOUSEHOLD HINTS.
FRIED APPLES.

FRIED APPLES
Make a batter of two eggs. a pinch
ofsalt. cup of milk and six table
spoonfuls of -four. Slice, pare and
core tart apples as thin as Saratoga
potatoes. Dip them a spoonful at a
time in the batter and fry. Eat with
powdered sugar and cream or liquid
sauce.
CREAM CAKE.
One cup of butter, two cups of sugar,
whites of two eggs, three and a half
cups of flour, one cup of sweet milk.
one teaspoonful of soda, one teaspoon
full OF cream Of tartar. For the cream:
One pint of sweet milk sweetened to
taste, yolks of three eggs; thicken with
flour to the consistency of custard,
flavor with lemon. This amount makes
two good-sized cakes.
BAKED STUFFED PADDOCK.
Rub one and one-half ounces of bread
crumbs and one ounce of drippings
well together; one dessertspoonful of
chopped parsley, one onion, a little salt
and pepper. Bind all together with
one tablespoonful of milk. Stuff the
haddock. with the mixture, sew it up
neatly and put it into baking pan.
Brush 1t over with melted drippings or
butter. Sprinkle it with one ounce OF
bread crumbs and bake in moderate
oven, basting it occasionally.
LEMON SAUCE.
The juice of one lemon, a half-cup OF
sugar, mix with a tablespoonful OF
-four, add pint of boiling water and
boil five minutes. Serve with nutmeg
if desired
SHORT COOKIES.
Rub half a pound of lard or dripping
into a pound of rich -four, add six
ounces of brown sugar, one egg and a
tablespoonful of lemon juice. Mix
with cup of warm milk, into which a
! teaspoonful Of saleratus has been stir
red.
| CAULIPLOwERs-
Choose white caulifowers, very close
and firm; trim and wash them; throw
them into boiling water in which you
have put handful of salt, or little
flour mixed with little water. which
will keep them white; when they yield
to the pressure of the finger they are
done; take them out of the water, and
set them to drain.
CAULIFLOWER WITH WHITE SAUCE.
Having boiled the caulifower, let it
drain without getting cold, and dress
it on a dish, pouring over it a white
sauce in such a manner that it may
penetrate every position. Caulifowers
should be dressed on the dish by the
side of each other, the flower upper
most, so as to appear to form only one
great flower. In order to give them
this perfect appearance, they should be
pressed together with the head down
wards in large bowl.
SYRUP OF CHERRIES
Procure some fine ripe cherries, take
off the stalks; crush the fruit and leave
them in this state for twenty-four
hours. Then strain the juice through
a sieve by squeezing the cherries, and
afterwards through a jelly-bag. When
| in pint of juice dissolve two pounds
| of white sugar; then put into preserY-
ing pan; boil up once, and take off the
scum; strain it and put it into small
bottles,
i SYRUP OF CURRANTS.
Take two pounds of red currants not
quite ripe, one pound of cherries rather
ripe, and half pound of raspberries;
take out the stones from the cherries;
crush the whole together. and when
| well mixed leave the fruits in a stone
or crockery vessel for twenty
hours. Then put the whole in a wire
gauze sieve and squeeze the fruits with
the hands; place over the sieve nap.
kin well rinsed and strain the juice
through it; leave it to run itself, with
out pressure, for it should be very
clear. Then take the strained LIQUOR
and to each pint of juice put two pound.
OF best white sugar. pour it into pre-
serving pan and set it on the fire. AT
ter the third or fourth boiling take tho
syrup off the fire, skim it and pour i
| into a pan or jug, and when cold put il
into small bottles; well cork them ant
keep them in a cellar or some COO
/ place.